Work

Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents

Year: 2000

Type: article

Source: International Dairy Journal

DOI: 10.1016/s0958-6946(00)00040-6

Authors: Mark A Fenelon, Timothy P Guinee

Institution: Teagasc - The Irish Agriculture and Food Development Authority

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2057031414

FWCI: 4.175

Cites: 33

Cited by: 167

Related to: 10